Thai light five-vegetable stir-fry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 2 | teaspoons | Vegetable oil |
| 4 | mediums | Carrots -- peeled |
| Cut diagonally into 1/4\" | ||
| Slices | ||
| 1 | large | Onion -- cut into 1\" pieces |
| 1 | large | Red bell pepper -- cut into |
| 1 | \" triangle | |
| 3 | cups | Broccoli florets |
| 3 | cups | Red cabbage -- sliced |
| ½ | cup | Low-salt chicken broth |
| 3 | tablespoons | Chopped fresh mint |
Directions
Pre-pare -Make vegetable pieces attractive. Cut florets from stem to bloom into ⅓" slices. Cut onion into 8ths then separate slices.
Carve and sliced carrot into clover leafs.Chiffonade of cabbage, ½" strands. Cut red pepper into squares, then diagonally halve the squares. Green onion flower. Spray large nonstick skillet with vegetable oil spray. Heat 1 teaspoon oil in skillet over medium-high heat. Add carrots, onion, and bell pepper. Saute 6 minutes. Add 1 teaspoon oil, broccoli and cabbage. Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes. Stir in mint. Season with salt and pepper. Prep: 15 mins. Fry: 15 mins. Per serving: 79 cals (total fat 2 g) Recipe By : Bon Appetit (August 1996)